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Ingredients

Method

Preheat the oven to 200°C/fan180°C/gas 6 and bring a big pan of lightly salted water to the boil. Spread the hazelnuts on a baking tray and toast in the oven for about 6 minutes until golden brown. Remove and cool, then rub off any brown skins in a clean tea towel. Coarsely chop, then set aside.

To prepare the sprout tops, remove and discard the tough, larger leaves from the base of the stalks. Tear out the thick central ribs of the remaining leaves and tear each leaf into large pieces. This will leave about 500g. Drop into the boiling water, making sure they are submerged, then cook for 3-4 minutes until just tender. Drain well, then return to the pan.

Melt the butter in a small frying pan, then cook over a medium heat, swirling the pan occasionally, until it’s golden brown and smells nutty. Tip the butter over the cooked sprout tops, add the hazelnuts, lemon juice, some salt and plenty of black pepper, then toss together well. Spoon into a warmed serving dish and serve.

Method

Preheat the oven to 200°C/fan180°C/gas 6 and bring a big pan of lightly salted water to the boil. Spread the hazelnuts on a baking tray and toast in the oven for about 6 minutes until golden brown. Remove and cool, then rub off any brown skins in a clean tea towel. Coarsely chop, then set aside.

To prepare the sprout tops, remove and discard the tough, larger leaves from the base of the stalks. Tear out the thick central ribs of the remaining leaves and tear each leaf into large pieces. This will leave about 500g. Drop into the boiling water, making sure they are submerged, then cook for 3-4 minutes until just tender. Drain well, then return to the pan.

Melt the butter in a small frying pan, then cook over a medium heat, swirling the pan occasionally, until it’s golden brown and smells nutty. Tip the butter over the cooked sprout tops, add the hazelnuts, lemon juice, some salt and plenty of black pepper, then toss together well. Spoon into a warmed serving dish and serve.